Chickpea, Sweet Pepper & Bocconcini Salad
LCBO Food and Drink - summer 2009
Pearl bocconcini add a pretty touch to this marinated salad, terrific as a starter or a side dish.
2 cans chickpeas, 540 mL each,
drained and rinsed
1 large sweet red pepper, diced
1 large sweet yellow pepper, diced
1 cup (250 mL) diced celery
2 cups (500 mL) drained pearl
bocconcini, about 12 oz (375 g)
1⁄2 cup (125 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1⁄4 tsp (1 mL) smoked paprika
Salt and freshly ground pepper
3⁄4 cup (175 mL) olive oil
Lettuce leaves
Sliced tomatoes or halved grape
tomatoes (optional)
1. Combine chickpeas, red pepper, yellow pepper, celery and bocconcini in a large bowl or airtight container.
2. Whisk together vinegar, honey, paprika, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. Gradually whisk in oil until blended. Pour over chickpea mixture and toss gently to coat. Cover and refrigerate for at least 4 hours or for up to 3 days (toss salad gently occasionally while marinating).
3. To serve, let salad stand at room temperature for about 15 minutes. Season to taste with salt and pepper. Serve on lettuce leaves and garnish with tomatoes, if desired.
Serves 8 to 12
LCBO Food and Drink - summer 2009
Pearl bocconcini add a pretty touch to this marinated salad, terrific as a starter or a side dish.
2 cans chickpeas, 540 mL each,
drained and rinsed
1 large sweet red pepper, diced
1 large sweet yellow pepper, diced
1 cup (250 mL) diced celery
2 cups (500 mL) drained pearl
bocconcini, about 12 oz (375 g)
1⁄2 cup (125 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1⁄4 tsp (1 mL) smoked paprika
Salt and freshly ground pepper
3⁄4 cup (175 mL) olive oil
Lettuce leaves
Sliced tomatoes or halved grape
tomatoes (optional)
1. Combine chickpeas, red pepper, yellow pepper, celery and bocconcini in a large bowl or airtight container.
2. Whisk together vinegar, honey, paprika, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. Gradually whisk in oil until blended. Pour over chickpea mixture and toss gently to coat. Cover and refrigerate for at least 4 hours or for up to 3 days (toss salad gently occasionally while marinating).
3. To serve, let salad stand at room temperature for about 15 minutes. Season to taste with salt and pepper. Serve on lettuce leaves and garnish with tomatoes, if desired.
Serves 8 to 12
RSS Feed